# What You Need:
→ Crispy Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon garlic powder
08 - Salt and freshly ground black pepper to taste
09 - 1/3 cup olive oil for frying
→ Pasta
10 - 12 ounces short pasta such as penne, fusilli, or rigatoni
11 - 1 tablespoon olive oil
12 - Salt for pasta water
→ Greek Salad Mix
13 - 1 cup cherry tomatoes, halved
14 - 1 cup cucumber, diced
15 - 1/2 cup red onion, finely sliced
16 - 1/2 cup Kalamata olives, pitted and halved
17 - 1/2 cup feta cheese, crumbled
18 - 1/4 cup fresh parsley, chopped
→ Dressing
19 - 3 tablespoons extra virgin olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 teaspoon dried oregano
22 - 1 garlic clove, finely minced
23 - Salt and black pepper to taste
# Directions:
01 - Slice chicken breasts into bite-sized pieces. Arrange three shallow bowls in sequence: first bowl with flour, second with beaten eggs, third with panko breadcrumbs mixed with Parmesan cheese, dried oregano, garlic powder, salt, and pepper.
02 - Dredge each chicken piece first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in panko mixture, pressing gently to ensure breadcrumbs adhere properly.
03 - Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, fry chicken pieces for 3 to 4 minutes per side until exterior is golden brown and internal temperature reaches 165°F. Drain cooked pieces on paper towels.
04 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain in colander and toss with 1 tablespoon olive oil to prevent sticking.
05 - In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
06 - Whisk together extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper in a small bowl. Pour dressing over salad mixture and toss gently to coat evenly.
07 - In a large serving bowl, combine cooked pasta with Greek salad mixture and toss thoroughly. Crown with crispy chicken bites and garnish with additional crumbled feta and fresh parsley if desired. Serve immediately.
